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I did a naked ham yesterday for Easter. It was a 7+ lb bone in butt ham. I put a few apple wood chunks in the lump and cooked it at 350 for about 3 3/4 hours. I pulled it off the egg when it reached 145. It was very moist with a wonderful slightly smokey flavor. We prefer these to the spiral cut, marinated hams. Good eating. No pre picture only post picture.
XLBGE & LBGE
North Richland Hills, TX